Lemon-blueberry trifle
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (10.75-oz) frozen pound cake; thawed | |
| 1 | pack | (3.5-oz) lemon instant pudding mix |
| 1 | can | (21-oz) blueberry pie filling |
| 1 | carton | (8-oz) frozen whipped topping; thawed |
| 2 | tablespoons | Sliced almonds; toasted |
Directions
Cut pound cake into ½-inch cubes; arrange in a 2-quart dessert bowl.
Prepare pudding according to package directions; pour over pound cake.
Spoon pie filling over pudding, and spread whipped topping over pie filling. Chill. Sprinkle with toasted almonds. Yields 10 servings.
NOTE: A 4-ounce package of chocolate instant pudding mix and cherry pie filling can be substituted for lemon pudding and blueberry pie filling to make a Chocolate-Cherry Trifle. MAGAZINE ARTICLE
FAYE WILLAMS
PINEVILLE, LA.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .